Sunday, May 24, 2009

Mix the spaghetti sauce (I used traditional Ragu) and the water. Add the ricotta, 1 cup mozzarella, and 1/4 cup parmesan. Mix well. Add the uncooked ziti, mix well, and then poor into a 13x9 inch pan. Make sure the pasta is spread evenly throughout the pan. Cover with foil and bake for 55 minutes. Take the foil off (be careful because it will be full of steam) and top with remaining mozzarella cheese. Return to the oven and bake for an additonal 5 minutes. Let casserole sit for 10 minutes. Enjoy.

Heat dressing in a large skillet. Add Chicken and cook 5 minutes or until golden brown and cooked through.

Stir in the veges, soup and cheese.

Once cheese is melted and all ingredients thoroughly combined, spoon into a greased baking dish.

For 9" dish: Unfold the pastry sheet and place over the chicken mixture. Fold under edges, press onto top of dish to seal. Brush with egg and cut several slits in the pastry crust to allow steam to escape.

For modification using 4 small bowls (personal pot pies): 2 pastry sheets are used. Unfold the pastry sheets and cut in half diagonal. Lay a triangle sheet on each bowl and pastry sheet can be folded under to fit the bowl or pinched around the edges to fit the bowl. Brush with egg and cut several slits in the pastry crust to allow steam to escape.

For Jessica's modification--pour chicken mixture into an 11x7 inch casserole dish. You will need 1 and 1/3 puff pastry sheets to cover this mixture. Follow Janel's instructions above. We made it this way because we were trying to stretch it and it turned out great! Kuddos to Janel for this versatile recipe!

Place dish or dishes on baking sheet and bake 30 minutes or until the puff pastry is a deep golden brown.

***If only 2 servings are desired, only cover 2 bowls using a single sheet of puff pastry.

The other 2 bowls of pot pie mix can be saran-wrapped and refrigerated. Before baking the remainder bowls, just let set at room temperature for 30 minutes, cover with the 2nd sheet of puff pastry, bake and enjoy another meal of yummy pot pie!

This recipe was submitted by Janel for Recipes from Jessica's sister blog,The Great Northwest for the Fabulous Friday Guest Recipe Blogger Series

Sunday, May 17, 2009

Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken.

CROCKPOT EDITIONSpray the crockpot with cooking spray.Add the chicken breasts.Sprinkle with Taco Seasoning. Top with salsa.Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/3 cup of sour cream.

Monday, May 11, 2009

DirectionsIn a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Saturday, May 2, 2009

These were yummy! I need to roll them better next time but my mouth didn't care what they looked like! :) I found this recipehere

INGREDIENTS:

1 (8 ounce) can refrigerated crescent roll

dough

2 cups shredded mozzarella cheese

24 slices pepperoni

1 (14 ounce) can pizza sauce

DIRECTIONS:

1.

Preheat oven to 375 degrees F (190 degrees C).

2.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.

3.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

**I put the turkey pepperoni and the mozzarella cheese in the food processor to chop a bit (makes it easier to cut). I also put the rolled log into the freezer for 15 minutes and then cut with a serrated knife.